Quick, healthy dinner. I made the vinaigrette the previous day using red wine vinegar, olive oil, and Dijon mustard.
I thought the package I pulled down from the freezer was thighs but it actually ended up being breast so I had to make one change. We prefer our breast grilled over stovetop and so grilled is what I did. My review is based strictly on the veggie portion of the recipe. This turned out great and screamed healthy and freshness. A tip on spiralizing carrots is that it works best by using only the fat end. I tried to make it work with the skinny end but ended up saving them for another use. Speaking of the carrots, as written they are still pretty crunchy (that is how we prefer them) so you might want to put them in first and let them cook down some if you do not like the crunch. The onions too. Overall great recipe and I'm anxious to try it again with the thighs cooked in.
Read More I thought the package I pulled down from the freezer was thighs but it actually ended up being breast so I had to make one change. We prefer our breast grilled over stovetop and so grilled is what I did. My review is based strictly on the veggie portion of the recipe. This turned out great and screamed healthy and freshness. A tip on spiralizing carrots is that it works best by using only the fat end. I tried to make it work with the skinny end but ended up saving them for another use. Speaking of the carrots, as written they are still pretty crunchy (that is how we prefer them) so you might want to put them in first and let them cook down some if you do not like the crunch. The onions too. Overall great recipe and I'm anxious to try it again with the thighs cooked in.
Delicious! I didn't change anything, and my husband and sister voted this as a "keeper"!!
This came out a little soupy. I'm not sure why. I used boneless chicken breasts in place of thighs because that's what I had thawed. The completed dish was delicious and I will make it again.
Great, healthy recipe. I used chicken breasts (personal preference) sauteed in a small amount of olive oil. Then I took them out and put in a covered bowl. Added the onion and garlic for a couple of minutes. Added spiraled zucchini and frozen cauliflower, broccoli and carrots mix. Covered until heated. Poured the vinaigrette over to heat. Delicious! The vinaigrette I made was 1/4 cup red wine vinegar, 3/4 cup extra virgin olive oil, salt and pepper, Tbl. dijon mustand and a dash of sugar.
I used snap peas, spiral cut zucchini, and Marzetti's lemon vinaigrette. Excellent!!
I love meals with strong flavor. This one has a nice tangy kick to it. It's really easy to make and forgiving if you want to toss in your favorite flavors. I didn't see a recipe for the vinaigrette so I used Martha Stewart's basic recipe. I added garlic and some parmesan to mine. Yum!